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Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests

Summary

This research analyzed the nutritional value and health benefits of wild mushrooms growing in Patagonian forests. The study found these mushrooms are rich in proteins, healthy fats, and beneficial compounds that can act as antioxidants and natural antimicrobials. This research impacts everyday life in several ways: • Identifies new safe and nutritious wild food sources that could supplement local diets • Supports sustainable forest resource use and local economic development through mushroom harvesting • Provides scientific evidence for traditional indigenous knowledge about edible mushrooms • Opens possibilities for new natural food preservatives and antimicrobial compounds • Helps preserve traditional ecological knowledge while validating it with modern science

Background

Wild edible mushrooms from Patagonian Andean forests are potentially valuable functional foods with high nutritional and medicinal value. While some species have traditional use by indigenous communities and excellent organoleptic properties, many have unknown nutritional and nutraceutical profiles. The region’s Nothofagus forests harbor numerous edible fungal species that could contribute to local economies through sustainable harvesting.

Objective

This study aimed to analyze and characterize the biological properties and nutritional composition of endemic and cosmopolitan species of wild Patagonian edible mushrooms growing in Nothofagus forests. The research focused on evaluating bioactive compounds, antimicrobial and antioxidant properties, as well as determining macronutrients, sugars, fatty acids, and organic acids composition.

Results

Carbohydrates were the most abundant macronutrients (49-89.7 g/100g dw). Notable findings included high fat content in G. gargal (5.90 g/100g dw), high protein in L. perlatum (36.60 g/100g dw), and highest energy value in G. gargal (398 Kcal/100g). Ramaria species showed the most effective antioxidant capacity in TBARS assays. The study provided first-time chemical composition data for G. sordulenta, C. xiphidipus, F. pumiliae, and L. perlatum.

Conclusion

The study highlights the nutritional and functional value of native and endemic Patagonian forest mushrooms, particularly regarding antioxidant qualities of Ramaria spp. and energy value of G. gargal and C. hariotti. The findings support including new wild edible fungi species in the Argentine food code and promote sustainable use of these forest resources.
  • Published in:Foods,
  • Study Type:Laboratory Analysis,
  • Source: 10.3390/foods11213516
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